Fennel and chicken salad with raspberry dressing

Name: Fennel and chicken salad with raspberry dressing
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 90 g plain yoghurt; 250 g raspberries; 600 g fennel; ½ bunch peppermint; 1 tsp mustard; 2 chicken breasts; 2 tbsp white wine vinegar; 5 tbsp olive oil; 1 ¼ tsp salt; a little pepper

salad starter

Total: 35 min. | Active: 35 min.

gluten-free, healthy and balanced, Low Carb

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Ingredients

for 4 person

Dressing
1 tsp	mustard
2 tbsp	white wine vinegar
4 tbsp	olive oil
90 g	plain yoghurt
125 g	raspberries
¾ tsp	salt
a little	pepper

Chicken
1 tbsp	olive oil
2	chicken breasts, cut into strips approx. 3 cm wide
½ tsp	salt
a little	pepper

Salad
600 g	fennel, very thinly sliced
125 g	raspberries
½ bunch	peppermint, leaves torn off

How it's done

Dressing

Place the mustard, vinegar, oil, yoghurt and raspberries in a measuring cup, season, puree.

Chicken

Heat the oil in a non-stick frying pan. Season the chicken strips, add to the pan, fry over a medium heat for approx. 2 mins. on each side, remove, set aside.

Salad

Place the fennel in a bowl, pour the dressing over the top, mix. Mix in the raspberries, mint and chicken, plate up.

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